Tatar pie "Gubadia"

Compound:

250 ml warm milk
2 eggs
1 tbsp dried yeast
1 tbsp.
a spoonful of sugar 1 teaspoon of salt
5 tbsp.
spoons of vegetable oil about 500 g of
flour

1 cup rice
1 cup raisins
about 200g corta (red curd)
5 large eggs
100g
butter

3 art.
tablespoons flour 1 tbsp.
spoon of sugar 1-2 tbsp. tablespoons melted butter

Cooking:

Pour sugar and yeast into milk and let stand for 10-15 minutes.
Then add beaten eggs, salt, and oil, mix well.
Add the sifted flour and knead into a soft dough.
Cover bowl with dough and let rise for an hour.
Prepare the filling: boil the rice in lightly salted water,
add a little oil to the finished rice and mix.
Boil eggs, peel and finely chop.
Rinse the raisins and soak in hot water, then let the water drain.
Divide the finished dough into two unequal parts.
Roll out the larger part for the base of the pie.
Put a very thin layer of rice on the dough so that the dough does not soften.
The remaining rice is divided into two parts. Put the eggs on the rice, then the court, rice, eggs, rice, raisins.
Pour over the filling with melted butter. Close the pie with the second rolled out
piece of dough, pinch and prick with a fork.
Sprinkle crumbs on top. For crumbs: mix flour with sugar, add melted butter and
mix into crumbs.
Bake Gubadia at 180 degrees until golden brown.